First of all put 2 litres of salted water into a saucepan and add the spaghetti when it comes to boil. Follow the packet instructions for cooking time.
Put a generous quantity of olive oil in a frying pan (about 8 tablespoons).
When the oil is quite hot put the cloves of garlic and the chilli pepper (1 or 2 according to taste).
Let them fry for 2 or 3 minutes being careful not to let them burn. Add the white wine and let it evaporate until the liquid has reduced a little (about half).
In the meantime, crumble the bread using a mixer and then toast in a hot pan for 2 or 3 minutes stirring frequently. Set aside.
Grate the zest of 2 lemons. Set aside.
Drain the pasta when it is ready and put it in the frying pan with the “garlic liquid”. Gently mix it for 1 or 2 minutes in a medium heat.
Add the lemon zest and mix again in order to spread the good scent of lemon.
Divide the spaghetti into 4 portions and spread 2 teaspoons of crumble over each. Garnish with cherry tomatoes.